Black-Eyed Pea Salsa Recipe

Cooking Directions

• STEP 1.In a large bowl, combine black-eyed peas, diced tomatoes, finely chopped onions, minced jalapenos, and chopped cilantro.
• STEP 2.In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper.
• STEP 3.Pour the dressing over the black-eyed pea mixture and toss gently to combine.
• STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve the black-eyed pea salsa chilled with tortilla chips or as a topping for grilled meats.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a spicier salsa, leave the seeds in the jalapenos. For a milder salsa, remove the seeds and membranes.
• You can also add diced avocado or corn kernels to the salsa for extra flavor and texture.
• Make sure to drain and rinse the black-eyed peas before using them in the salsa to remove any excess salt or brine.

Storage and Serving

• This black-eyed pea salsa is best served chilled.
• It can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve it as a dip with tortilla chips or as a topping for grilled meats.
• You can also use it as a filling for tacos or quesadillas.